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dc.contributor.author RENARD HUBERT, MARIE-CHRISTINE; 10415
dc.contributor.author THOME ORTIZ, HUMBERTO; 168441
dc.creator RENARD HUBERT, MARIE-CHRISTINE; 10415
dc.creator THOME ORTIZ, HUMBERTO; 168441
dc.date.accessioned 2017-08-16T20:07:04Z
dc.date.available 2017-08-16T20:07:04Z
dc.date.issued 2016
dc.identifier.issn 2253-797X
dc.identifier.uri http://hdl.handle.net/20.500.11799/67283
dc.description Salt production in Zapotitlán de las Salinas (Puebla, Mexico) dates back to pre-Hispanic times when the Popolocas inhabiting the Tehuacán Valley paid it as tribute to the to the Aztecs (Mexica). The colonial period witnessed an increase in its production for use in mining and livestock, in addition to its traditional use in local cuisine, where it is highly prized. It is a Mediterranean salt obtained by evaporation in ponds from saltwater wells, geological heritage of the epoch when the sea covered the valley. The technique for obtaining salt has changed little since 500 years ago and the know-how continues to be transmitted from generation to generation of salters (salineros). It is a resource that is deeply rooted in the identity of the inhabitants of Zapotitlán, who, despite the near disappearance of the Popolocan language, continue to take pride in their “ancestors”. es
dc.description.abstract Salt production in Zapotitlán de las Salinas (Puebla, Mexico) dates back to pre-Hispanic times when the Popolocas inhabiting the Tehuacán Valley paid it as tribute to the Aztecs. The technique to obtain salt has changed little over the past 500 years and know-how continues to be transmitted from generation to generation of salters (salineros). It is a resource that is deeply anchored in the identity of the inhabitants of Zapotitlán and regional cuisine. Salt has endured over the centuries as a perennial resource and constitutes a source of income for its owners. However, despite these historical and cultural factors of territorial anchorage, salters have not attained the level of organization necessary to obtain a fair value in the market. Failure to appreciate this product has led to the abandonment of a large percentage of the saltworks that once existed. This essay will analyze the socio-economic and cultural constraints that have prevented this community from attaining the level of territorial governance necessary to enhance the market value of Zapotitlán salt on the market but how, with the depletion of other economic options, its people are returning to the salt, with new strategies. Lastly, the paper will conclude with a consideration of its future potential. es
dc.language.iso eng es
dc.publisher CULTURE & HISTORY DIGITAL JOURNAL es
dc.rights openAccess es
dc.rights.uri http://creativecommons.org/licenses/by-nc-nd/4.0
dc.subject lafs es
dc.subject salters es
dc.subject territorial governance es
dc.subject community assets es
dc.subject migrants es
dc.subject rural tourism es
dc.subject.classification CIENCIAS SOCIALES
dc.title Cultural Heritage And Food Identity: The Pre-Hispanic Salt Of Zapotitlán Salinas, México es
dc.type Artículo es
dc.provenance Científica es
dc.road Dorada es
dc.ambito Internacional es
dc.modalidad Artículo especializado para publicar en revista indizada es
dc.audience students
dc.audience researchers
dc.type.conacyt article
dc.identificator 5


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  • Título
  • Cultural Heritage And Food Identity: The Pre-Hispanic Salt Of Zapotitlán Salinas, México
  • Autor
  • RENARD HUBERT, MARIE-CHRISTINE; 10415
  • THOME ORTIZ, HUMBERTO; 168441
  • Fecha de publicación
  • 2016
  • Editor
  • CULTURE & HISTORY DIGITAL JOURNAL
  • Tipo de documento
  • Artículo
  • Palabras clave
  • lafs
  • salters
  • territorial governance
  • community assets
  • migrants
  • rural tourism
  • Los documentos depositados en el Repositorio Institucional de la Universidad Autónoma del Estado de México se encuentran a disposición en Acceso Abierto bajo la licencia Creative Commons: Atribución-NoComercial-SinDerivar 4.0 Internacional (CC BY-NC-ND 4.0)

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